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Your instructions provide a perfectly reasonable way to cook a steak, but the theory on searing locking in juices has been proven false (see Good Eats or Americ
by logicalmind 17y ago
Your instructions provide a perfectly reasonable way to cook a steak, but the theory on searing locking in juices has been proven false (see Good Eats or America's Test Kitchen). The purpose of searing steak is to invoke the Maillard Reaction which dramatically increases flavor:
http://en.wikipedia.org/wiki/Searing http://en.wikipedia.org/wiki/Searing
http://en.wikipedia.org/wiki/Maillard_reaction http://en.wikipedia.org/wiki/Maillard_reaction
- tptacek 17y agoThe step he's missing is resting the protein after it's cooked; over 15 minutes, the juices redistribute themselves throughout the meat. Here's a fun article on cooking beef: Bob del Grosso, from the Culinary Institute, losing his shit over how Mark Bittman writes up his technique for the NYTimes: http://ahungerartist.bobdelgrosso.com/2010/01/minimalist-of-skill.html http://ahungerartist.bobdelgrosso.com/2010/01/minimalist-of-...
- illumin8 17y agoInteresting, I did not know that. I assumed it was similar to cauterizing a wound.